25 min, 5 min prep
- 2 cups white rice
- 2 tablespoons peanut oil
- 1 cup (carrots, celery, sweet red peppers and peas)
- 4 cups chicken broth or beef broth
- salt and pepper
- Saute rice in oil until rice has absorbed the oil but has not changed color.
- Add vegetables, salt and pepper, and 4 C of broth.
- Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about 20 minutes.